This is a healthier version of the Idli as it is sans rice. Urad Dal/ split Black Gram Dal is fermented and Semolina is added to it instead of the usual rice rava. A good option for diabetics and also those who are watching their carb intake. I have served it today with Sambhar and Molgapudi, recipe links to which are given below.
- 250 gms Urad Dal
- 500 gms Semolina /Rava
Wash and soak the Urad dal for four hours. Grind it to a smooth batter adding a little water at a time in the wet grinder for half an hour. The batter should be of dropping consistency. Add salt and allow to ferment overnight or about 10 hours. Tie the Rava in a thin cloth and steam it for about 15 minutes. Remove from steamer and keep aside. Allow to cool thoroughly. The next morning, tip the Rava into a bowl, crumble it with your fingers and add 500 ml of water to it. Mix it thoroughly, ensuring that there are no lumps. Drop this into the fermented Urad batter and mix thoroughly. Set aside for five minutes. Grease the Idli moulds with oil. Pour the batter into it and place it in the steamer which has been kept boiling. Steam for ten minutes. A knife inserted in the Idli should come out clean. Allow to cool a bit before u moulding. Serve with Sambhar, Chutney or Molgapudi.
Note : For those using the blender, the proportion of urad to rava is not 1:2 as when grinding in the wet grinder. It is 1:1.
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